Mineral-Inspired Cucumber and Radish Salad

This refreshing salad combines crisp cucumbers and radishes, sliced to reveal their vibrant textures and natural crunch. It features a creamy dressing infused with mineral-rich sea salt, creating a flavor profile reminiscent of a mineral spa. The final dish has a bright, crunchy appearance with a slightly creamy coating on the vegetables.

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Prep Time 10

Total Time 10

Course Main Course

Cuisine fusion

Servings 4

Calories 80 kcal

Equipment

Chef’s knife
Cutting board
Mixing bowl
Whisk

Ingredients

2 medium cucumbers firm, fresh
4 small radishes firm, vibrant red and white
2 tablespoons sea salt finely crushed or coarse, for mineral flavor
1/4 cup plain yogurt for creaminess
1 tablespoon olive oil extra virgin preferred
1 teaspoon lemon juice freshly squeezed

Instructions

Using a sharp chef's knife, slice the cucumbers into thin rounds, revealing their bright, translucent centers.
Trim the radishes and slice them thinly as well, listening for a gentle crackle as the slices break apart slightly.
Place the sliced cucumbers and radishes into a large mixing bowl, tossing gently to combine their crisp textures and vibrant colors.
Sprinkle the mineral-rich sea salt evenly over the vegetables, watching the grains catch the light and dissolve slightly, enhancing their earthy aroma.
In a small bowl, whisk together the plain yogurt, olive oil, and lemon juice until smooth and slightly creamy, blending the flavors into a fragrant dressing.
Pour the dressing over the salad ingredients and gently fold everything together, coating the vegetables evenly with a smooth, slightly thickened dressing.
Let the salad rest for a few minutes so the flavors meld and the crunchy slices soften just slightly, creating an inviting, textured final look.
Serve the salad immediately on a platter or individual bowls, garnished if desired with additional radish slices or a sprinkle of sea salt for visual contrast.

Notes

For an extra mineral boost, consider adding a pinch of crushed quartz or mineral salt just before serving. Adjust the salt to your taste—start with less and add more if needed.